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Orange Cranberry & Lemon Tart Recipe

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★★★★★

4.7 from 76 reviews

This delightful Orange Cranberry & Lemon Tart combines a buttery, crisp crust with a luscious swirl of tangy cranberry and lemon curds. The tart balances the tartness of fresh cranberries and citrus with a smooth, rich filling, perfect for a sophisticated dessert or special occasion treat.

Ingredients

Scale

Crust

  • 113g or ½ cup butter
  • 250g or 2 cups flour
  • 60g or ¼ cup milk
  • Zest of 1 orange
  • ½ tsp salt
  • 50g or ¼ cup granulated sugar
  • 30g or ¼ cup powdered sugar

Cranberry Curd

  • 340g fresh cranberries
  • Juice and zest of 2 blood oranges or 1 large orange (120g or ½ cup)
  • 200g or 1 cup sugar
  • 2 eggs plus 2 egg yolks
  • Pinch fine sea salt
  • ½ cup butter (cut into pats)

Other

  • 1 cup lemon curd (about half of a typical recipe needed)

Instructions

  1. Prepare Lemon Curd: Ensure you have lemon curd ready before starting the tart recipe. You will need about 1 cup for swirling into the tart filling.
  2. Make Cranberry Curd: In a pot, combine cranberries, orange juice and zest, and sugar. Cook over low heat for 15 minutes until most cranberries burst. Use an immersion blender to puree the mixture. Strain through a fine mesh sieve to remove skins and solids. Whisk in eggs, yolks, and a pinch of salt. Return to pot and cook on low until thickened, reaching 170°F on a thermometer. Remove from heat. Place sliced butter in a bowl, strain the curd mixture over it, and stir until butter melts and curd is smooth. Refrigerate or proceed immediately.
  3. Prepare Tart Crust: Add all crust ingredients to a food processor and pulse until dough forms a soft ball. Press dough evenly into the bottom of a 9-inch round tart pan. Chill in fridge or freezer for 30 minutes.
  4. Blind Bake the Crust: Preheat the oven to 375°F. Cover crust with parchment paper and fill with dried beans for weight. Bake for 20 minutes. Remove beans and parchment. Dock the crust bottom with a fork. Reduce oven temperature to 350°F and bake for another 10 minutes. Remove from oven.
  5. Assemble Tart Filling: Pour the cranberry and lemon curds into the crust alternately, using more cranberry curd. Carefully swirl the two curds together with a knife or skewer for a marbled effect.
  6. Bake the Tart: Bake the tart at 350°F for about 20 minutes until the center slightly jiggles and the edges look matte and set.
  7. Chill and Serve: Let the tart cool at room temperature for 10 minutes, then refrigerate for at least 4 hours before serving to allow the curds to fully set.

Notes

  • If you don’t have lemon curd prepared, make it ahead as the tart requires about 1 cup.
  • For best texture, chill the crust before blind baking to prevent shrinkage.
  • Use fresh cranberries for the curd for the best natural tartness and flavor.
  • Swirling the curds creates a beautiful marbled pattern—take care and work gently.
  • Cooling the tart properly ensures clean slices and enhances flavor melding.

Keywords: orange cranberry tart, lemon tart, cranberry curd, citrus dessert, baked tart, holiday dessert

Find it online: https://tastybynova.com/orange-cranberry-and-lemon-tart-recipe/